Description
A rustic and delightful Pear and Almond Galette, perfect for a comforting fall dessert. This free-form tart showcases sweet pears and crunchy almonds in a flaky crust.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 ripe pears, peeled, cored, and thinly sliced
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, gently toss the sliced pears with granulated sugar, flour, cinnamon, and nutmeg until evenly coated.
- Unfold the puff pastry sheet onto the prepared baking sheet.
- Arrange the pear slices in the center of the puff pastry, leaving a 2-inch border around the edges.
- Sprinkle the sliced almonds over the pears.
- Dot the top of the pears with the small pieces of butter.
- Fold the pastry border up and over the edges of the pear filling, pleating as you go to create a rustic crust.
- Brush the folded pastry border with the beaten egg wash.
- Sprinkle the turbinado sugar over the egg-washed pastry.
- Bake for 25-30 minutes, or until the crust is golden brown and puffed, and the pears are tender.
- Let the galette cool on the baking sheet for a few minutes before transferring it to a wire rack to cool further.
Notes
- For an extra touch of sweetness and crunch, you can add a drizzle of honey or a sprinkle of chopped walnuts along with the almonds.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- Ensure your pears are ripe but still firm to prevent them from becoming too mushy during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 15-20g
- Sodium: Approx. 100-150mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 3-4g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 10-15mg